UK-based foodservice wholesaler Brakes has launched a new range of artisan sourdough breads under its La Boulangerie brand.
The company worked closely with bakery Nicholas & Harris to create the range, which uses a sourdough starter culture that was created in 2012 and has been fed daily since then. The result is a range of flavours and fermented characteristics that are required to produce high quality artisan breads.
The breads are made using traditional methods, with the majority of each loaf being hand produced including forming, moulding and bulking. No commercial yeast is used and the bread has a long fermentation, with the loaves rising naturally. Each loaf is bulked in a bespoke ‘Brakes’ room before being baked.
Leading the range of products is a Sourdough half boule, which uses only three ingredients: flour, water and salt, and is hand mixed to provide a commercially sustainable product.
“We wanted to create a range of products that any chef would be proud to serve. Working with Nicholas and Harris, we believe we’ve created a range of really good breads that use traditional methods, but are also commercially viable,” said Vanessa Baker, Senior Category Manager, Bakery at Brakes.
“These products are among the first that will be nationally available for foodservice. We have a team of more than 30 craft bakers, so we understand the care and attention that needs to go into each and every loaf we create. We believe that we’ve created a really exciting range that will be a wonderful addition to any menu,” added Paul Brown, Process and Development Manager, Nicholas & Harris.
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Editor, International Bakery
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